Step-by-Step Guide to Make Favorite Dak-galbi (Korean Spicy Chicken Stir-fry)
Hello everybody, it is Brad, welcome to my recipe page. Today, we're going to make a distinctive dish, Recipe of Perfect Dak-galbi (Korean Spicy Chicken Stir-fry). One of my favorites. For mine, I'm gonna make it a little bit tasty. This is gonna smell and look delicious.
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Many things affect the quality of taste from Dak-galbi (Korean Spicy Chicken Stir-fry), starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Dak-galbi (Korean Spicy Chicken Stir-fry) delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Dak-galbi (Korean Spicy Chicken Stir-fry) is 4 People. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Dak-galbi (Korean Spicy Chicken Stir-fry) estimated approx 45 mins.
To begin with this recipe, we must first prepare a few ingredients. You can cook Dak-galbi (Korean Spicy Chicken Stir-fry) using 21 ingredients and 7 steps. Here is how you can achieve it.
Spicy and juicy chicken immersed in Korean chili sauce with cheese.
Ingredients and spices that need to be Get to make Dak-galbi (Korean Spicy Chicken Stir-fry):
- Main Ingredients
- 600 g deboned chicken thigh/ breast, cut into chunks
- 1 Pc onion, sliced
- 40 g carrot, julienned
- 100 g cabbages, shred
- 4 Cloves garlic, minced
- 15 g ginger, minced
- 2 Stalk scallions, julienned
- 40 g mozzarella cheese
- 30 ml vegetable oil
- Seasoning:
- 30 g gochujang (Korean chili paste)
- 30 g gochugaru (Korean chili flakes)
- 10 g peanut butter
- 2 g curry powder
- 1 Tbsp soy sauce
- 1 Tsp mirin
- 200 ml chicken stock
- 1 Tsp sesame oil
- Toppings:
- 1 Stalk scallion, finely chopped
Steps to make to make Dak-galbi (Korean Spicy Chicken Stir-fry)
- In a large size skillet over medium heat, add the oil and heat it up.
- Add the minced garlic and ginger, saute them for around 1 minute.
- Add the chicken, followed by mirin, Korean chili paste and flakes, peanut butter and curry powder. Saute them until oil from the chicken is rendered.
- After oil is rendered, add onion, carrot, cabbage. Keep stir-frying for 5 minutes until the onion is softened.
- Add the chicken stock, stir and incorporate with the chicken and vegetables.
- Turn the heat up to medium-high, add scallions and the mozzarella cheese, cook and reduce the sauce until it is thicken.
- When the sauce is thickened, turn off the heat and transfer it into a bowl for serving. Top the dish with chopped scallions.
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